Yeah, I-Lived-in-Texas, Smoked Brisket

Name: Yeah, I-Lived-in-Texas, Smoked Brisket
Prep time: 15 min
Cook time: 810 min
Yield: 16
Ingredients: wood chips; ¼ cup paprika; ¼ cup white sugar; ¼ cup ground cumin; ¼ cup cayenne pepper; ¼ cup brown sugar; ¼ cup chili powder; ¼ cup garlic powder; ¼ cup onion powder; ¼ cup kosher salt; ¼ cup freshly cracked black pepper; 10 pounds beef brisket, or more to taste

⏱️ Ready in 13h 45m 🥄 Prep 15 min 🔥 Cook 13h 30m 👥 16 servings 👁️ 18 views

Yeah, I-Lived-in-Texas, Smoked Brisket is an impressive dinner you can prepare in about 13 hours 45 minutes. Made with wood chips, ¼ cup paprika, ¼ cup white sugar, ¼ cup ground cumin and ¼ cup cayenne pepper, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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🔗 Recipe adapted from AllRecipes

#Smoked #Dinner

📊 At a Glance

Prep 15 min

Cook 13h 30m

Serves 16

Difficulty Hard

Nutrition Facts

Servings per recipe 16

Serving size 1 serving

Amount per serving

Calories 228

% Daily Value*

Total Fat 6.7g 9%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 3010mg 131%

Total Carbohydrate 16.2g 6%

Dietary Fiber 2.6g 9%

Total Sugars 8.9g

Protein 26.6g 53%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Soak wood chips in a bowl of water, 8 hours to overnight.

Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl.

Rub the spice mixture over the entire brisket; refrigerate for 24 hours.

Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C).

Drain wood chips and place in the smoker.

Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours.

Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.

Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.